Black Pepper Extract


    Pale yellow crystalline powder

    Organoleptic testPungent in taste with characteristic odour


    (Piperine by HPLC on dry basis)
    Max 95.0 % w/w
    Heavy metalsLead: Max 10ppm
    Arsenic: Max 2ppm
    Loss on drying
    (at 105)
    Max 2.0 % w/w


    YeastsMax 100 cfu/g
    MouldsMax 100 cfu/g
    Bacterial CountMax 5000 cfu/g
    Staphylococcus aureusShould be Absent
    Pseudomonas aeruginosaShould be Absent
    SalmonellaShould be Absent
    Escherichia ColiShould be Absent

    Direct Food Ingredients will ensure that any material supplied this specification will confirm to the above physical and chemical properties. However, we have no control over the use of the material and can accept no responsibility for problems caused by the customer's failure to ensure the material supplied is suitable for the intended use.

    This specification has been last modified on Mon 20 September 2010 (135)

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